(Recipes reprinted from the Orange County Register) By Faye Levy and Yakir Levy From velvety dips and spreads to vibrant salads to rosewater-spiked treats, Middle Eastern cuisine is as colorful[...]
The melomakarona is an egg-shaped Greek dessert consisting of flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. During rolling they are[...]
WASHINGTON— Carrie Nahabedian’s mother ushered her out the door to her flight to Washington, D.C. for the 2018 Smithsonian Folklife Festival, this was her advice to the Michelin-starred chef, “Don’t[...]
BEIRUT — Joumana Accad, creator of the celebrated food blog TasteofBeirut.com, is a native Lebanese, a trained pastry chef and a professional caterer. In her debut cookbook, Taste of Beirut,[...]
Photo and recipes courtesy of American Pistachio Growers FRESNO — American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.[...]
(Recipes and photos courtesy Nancy Egoian Mugrdechian and Arnell Avedisian Work) FRESNO — Elmass Edith Avedisian was born in Fresno on November 27, 1928 to Harold and Araxie Aloojian, and[...]
Ghapama is a great meatless option for the vegetarians in the family. This recipe and photos are courtesy of Robyn Kalajian at her essential Armenian food blog, thearmeniankitchen.com. “Ghapama (Armenian: ղափամա)[...]
By Polly Clingerman* Contributed by Christine Vartanian Datian. This following story about the many devoted and dedicated members of the Women’s Guild at St. Mary Armenian Apostolic Church in Washington, D.C.,[...]
This stress-free Baked Pita Chips with Za’atar recipe appears at The Salt and Sweet Kitchen food blog. The Salt and Sweet Kitchen is an outstanding online resource for the best[...]
SAN FRANCISCO — Elise Kazanjian is a member of the Wednesday Women Writers in San Francisco, a group of writers who have been meeting for over a decade. From September[...]
BEIRUT — “There has been an Armenian presence in Lebanon for centuries. Their daily kitchen routine has become an interesting blend of these two exceptional and rich culinary traditions,” says[...]
